Hospitality: Restaurant Management - Level I (Certificate E1333)
Business Division
Certificate E1333
The Hospitality: Restaurant Management - Level I Certificate prepares the holder for an entry-level position within a restaurant.
Required Courses
| Course Prefix | Course Name | Units |
|---|---|---|
| CUL 114 | Dining Room Service Management | 3 |
| HRM 51 | Introduction to Hospitality | 3 |
| HRM 52 | Food Safety and Sanitation | 2 |
| HRM 91 | Hospitality Work Experience | 1 |
| Total Units | 9 | |
Program Learning Outcomes:
Upon successful completion of this program, a student will be able to:
- Utilize acquired classroom knowledge and skills to explore job opportunities in the hospitality industry and develop a career portfolio.
- Identify and Determine the presence of foodborne-illnesses causing outbreaks.
- Differentiate between the various styles of service including: American (Pre-plated), English (Family), Russian (Platter), French (Gueridon).
- Develop measurable skill-based learning objectives, which student will attain at the end of their work experience period.
Review Student Learning Outcomes (SLOs) for this program.
Looking for guidance? A counselor can help.
This Guided Pathways for Success (GPS) is a suggested sequence of coursework needed for program completion. It is not an official educational plan. Schedule an appointment with a counselor or advisor as soon as possible to create an individualized Mountie Academic Plan (MAP) specific to your goals and needs.
